GREEN AVO SALAD WITH CREAMY BASIL PESTO DRESSING

Avocados are not only delicious but extremely full of nutrition. Take advantage of their abundance this season, with this mouthwatering salad, where the avos play the star role. A basil pesto dressing compliments the rich creaminess of the avocados, taking this delicious green salad to new heights. Enjoy!

You can keep it completely plant-based or add a little bit of feta for a salty balance to the salad.

Prep: 20 mins

Yields: 4

Ingredients

2 cupsbasil, spinach and rocket salad mix

1 cupmange tout, split

4 ripe avocados

6 radishes thinly sliced

1/2 small red onion, thinly sliced

1/2 cupalfalfa sprouts

1/2 cupmicro beet sprouts

Freshly ground salt and black pepper

CREAMY BASIL PESTO DRESSING

1 cupfresh Basil leaves

3/4 cupextra virgin olive oil

clove garlic, chopped

4 tbsppine nuts

small lemon

1/2 cupFood Lover's Canola Mayonnaise

Freshly ground salt and pepper

Directions

BASIL PESTO DRESSING:

1Place the basil leaves, extra virgin olive oil, garlic, pine nuts and lemon juice in a blender. Season with freshly ground salt and pepper and blend on high for a minute or two. Add the mayonnaise and pulse until the dressing is creamy and smooth.

TO ASSEMBLE THE SALAD:

1Scatter the salad leaves over a platter with the split mange tout. Halve the avocados, remove the pips and carefully peel off the skin. Arrange the avo halves on top of the leaves. Drop the radish slices, red onion rings and alfalfa sprouts over the top. Dot, little pockets of micro beet sprouts around the platter and crumble the feta cheese over the top. Season with freshly ground salt and pepper.
Pour the creamy basil pesto dressing over the avos and serve immediately.